Exploring correlation of texture and its composition of cheese
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The texture and sensory characters of several commercial cheeses were investigated by the TA-XT2i texture analyzer and sensory evaluation,and the most popular cheese was determined.The composition of cheese was analysed and the correlation of the texture and the composition of cheese was studied.The result showed that 2# sample cheese with moderate hardness,springiness and chewiness was most popular as its hardness was 1.198(N),cohesiveness was 0.596,springiness was 0.984,chewiness was 0.7025(N) and adhesion was-1.156(N·s).There are significantly correlation between the hardness and chewiness of cheese and its water content,protein content and ratio of fat to milk solid.The hardness(Y1) and chewiness(Y2) showed exponent decreasing with increasing of water content and power increasing with increasing of protein content.Hardness showed exponent decreasing with heightening ratio of fat to milk solid.And chewiness showed logarithm decreasing with heightening ratio of fat to milk solid.Keywords:
Chewiness
Texture (cosmology)
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The quantitative relationships among chemical composition, storage temperature, and texture of cheese were not fully understood. In this study, the effects of composition and temperature on textural properties of eight common varieties of sliced cheese were examined. The textural properties of sliced cheeses, including firmness, cohesiveness, adhesiveness, springiness, chewiness, and resilience, were measured by texture profile analysis after storage at 4 and 25°C for 4 h. Multivariate logistic regression models were established to describe the quantitative relationships of textural properties (dependent variables) to chemical composition and storage temperature (independent variables) of sliced cheeses. Results showed that protein, fat, moisture, and sodium chloride contents as well as storage temperature significantly affected the texture of sliced cheeses (P < 0.05 P < 0.05 P < 0.05
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Texture (cosmology)
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This study aimed to examine the textural characteristics such as hardness, springiness, cohesiveness, chewiness and gumminess of four brands of commercial mozzarella cheeses in order to develop a product made with fat replacers with similar characteristics to these cheeses. These textural characteristics were analysed using an Instron Universal Testing Machine. A non-stretching cheddar cheese was used as a standard. The moisture, fat and protein contents of the cheeses were also analysed. The hardness and springiness were significantly higher with increased compression, while cohesiveness was reduced. Chewiness and gumminess initially increased and then decreased. The cheddar cheese exhibited higher hardness compared to mozzarella cheeses and slightly lower springiness. There was a drastic decrease in chewiness and gumminess with increased compression in all the mozzarella cheeses. The cheddar cheese showed significantly lower cohesiveness, which decreased with increased compression. In general, the hardness decreased with increase in moisture content. The springiness increased significantly with increase in fat content while the cohesiveness increased with increase in protein content in the mozzarella cheeses. This study shows the effect of moisture, fat and protein on the textural characteristics of the commercial mozzarella cheeses. One of the mozzarella cheeses showed the textural characteristics of the typical full-fat mozzarella cheese and will be used as a reference for further studies in developing a mozzarella pheese made with fat replacers.
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Mozzarella cheese
Texture (cosmology)
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Summary This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy ( NIR s). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA , shear and penetration tests ( r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test ( r = 0.722) and moderately correlated with the elasticity from penetration test ( r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.
Elasticity
Sensory Analysis
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Chewiness
Texture (cosmology)
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Abstract Textural characteristics of process cheeses varying in emulsifying salt (disodium phosphate), protein and moisture contents were evaluated by rheological compression using texture profile analysis and by sensory evaluation. The primary objective of this study was to predict sensory textural parameters using instrumental rheological parameters. All sensory parameters correlated with one or more instrumental parameters, e.g. rheological firmness versus sensory firmness ( R = 0.98, P < 0.001), rheological chewiness versus sensory rubbery ( R = 0.92, P < 0.001) and rheological chewiness versus sensory chewy ( R = 0.86, P < 0.001). Partial least squares calibration models were developed for each of nine sensory parameters using instrumental parameters. Principal component analysis of instrumental and sensory parameters illustrated relationships among parameters. It was shown that instrumental parameters could be used to supplement sensory evaluation of process cheese texture. Increasing emulsifying salt content increased firmness, springiness and chewiness and decreased adhesiveness, mouthcoating and mass formation. Increasing protein content resulted in increased fracture strain and stress and chewiness and decreased melting. Increasing moisture content increased cohesiveness and decreased firmness and chewiness. Copyright © 2007 Society of Chemical Industry
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Sensory Analysis
Texture (cosmology)
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Chewiness
Brine
Salting
Water activity
Texture (cosmology)
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Texture development during ripening of full-fat (FFCC) and reduced-fat (RFCC) cheddar cheese was studied with respect to the chemical groups related to protein, fat, and moisture. Spectra of the mid-infrared region was obtained using the Fourier transform infrared (FflR) spectrometer. Texture parameters such as hardness, cohesiveness, gumminess, adhesiveness, chewiness, and springiness were determined by texture profile analysis and correlated with the key protein, fat, and moisture related chemical groups. R-square values obtained for hardness, adhesiveness, and springiness for FFCC were 0.67,0.54, and 0.75 while the values for RFCC were 0.51, 0.59, and 0.54 respectively. Hardness and gumminess increased while cohesiveness and springiness of FFCC and RFCC changed slightly during aging. Adhesiveness decreased with aging time for the two cheeses. Multiple regression analysis was used to estimate texture parameters as a function of key reactive groups related to protein, fat, and moisture.
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Texture (cosmology)
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Chewiness
Cheese ripening
Sensory Analysis
Texture (cosmology)
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Texture (cosmology)
Water activity
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The experiment studied the influence of moisture on the functional properties of processed cheese by using texture analyzer,rheometer and SEM,and it described that water played an important role in the process of making processed cheese.The results indicated:meltability and apparent viscosity were influenced significantly by water(P0.05);the hardness,adhesiveness,chewiness of processed cheese were affected in the same way.The number and size of fat globules indicated the emulsification of casein was influenced by water,to some extent,with the increasing of water in processed cheese,the emulsification of casein became better.
Chewiness
Texture (cosmology)
Globules of fat
Apparent viscosity
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